Three Seed Whole Wheat Rolls

This is a very nice roll recipe. I've made it several times in the last
few weeks. It only makes a dozen or so, so is perfect if you are looking
for a whole grain type roll in small quantity.
* Exported from MasterCook *
Three Seed Whole Wheat Rolls
Recipe By : Moosewood Restaurant New Classics, page 401
Serving Size : 12 Preparation Time :0:00
Categories : Breads Buns And Rolls
*Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon dry yeast
1/4 cup warm water -- (105F to 115F)
1 tablespoon sugar
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon salt
1 cup whole wheat bread flour
1 1/4 cups unbleached white flour
1/4 cup sunflower seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
Yields 12 rolls. Preparation time: 25 minutes. Rising time: 30 to 40
minutes. Baking time: 15 to 20 minutes
What could be better than fresh bread, warm from the oven, for a dinner
party or an everyday family meal? These rolls are jeweled with poppy,
sunflower, and sesame seeds, which add nutrition and attractiveness, but
they can be made with fewer kinds of seeds. We suggest always using
sunflower seeds, however, which are particularly nice because of their crunch.
Lightly oil a baking sheet.
In a small bowl, mix the yeast, warm water, and sugar and set aside to
proof. In a small pan, warm the milk, oil, and salt to between 105F and
115F and then transfer to a large bowl. When the yeast has dissolved and
is foamy, add it to the milk mixture. Add the whole wheat and white flours
and the sunflower, poppy and sesame seeds and mix well.
Turn the dough out onto a floured surface and knead for 5 to 10 minutes,
until smooth and elastic, adding more flour as necessary. Divide into 12
equal pieces and roll into balls. Place the balls of dough a couple of
inches apart on the prepared baking sheet. Cover with a clean, damp towel
and put in a warm place for 30 to 40 minutes, until almost doubled in size.
When rising is almost complete, preheat the oven to 400F. Bake the rolls
for 12 to 15 minutes, until golden brown. Cool on a rack.
PER 1.8-OUNCE SERVING: 152 CALORIES, 4.1 G PROTEIN, 7.2 G FAT, 18.7 G
CARBOHYDRATES, 1.7 G SATURATED FATTY ACIDS, 1.1 MG CHOLESTEROL, 206.2 MG
SODIUM, 2 G TOTAL DIETARY FIBER